Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
1medium yellow onion (chopped)
1small fennel bulb (thinly sliced)
4garlic cloves (minced)
14ozpulled young jackfruit (approximately 1 1/4 - 1 1/2 cups; BPA-free canned and drained, or fresh; see Chef’s Notes)
2tspground cumin
1tspground coriander
1tspground turmeric
1tspground ginger
1tsppaprika (regular or smoked)
½tspallspice
¼tspground cinnamon
¾cuporganic quinoa (rinsed well)
½cupdried apricots
3cupsvegetable broth (no or low sodium, preferably homemade)
½cupparsley (chopped)
salt (optional to taste)
ground black pepper (optional to taste)
Directions
1
Heat a large stockpot over medium-high heat. Add the onion and fennel and cook until the onion is translucent, about 2–3 minutes, stirring often. Add 1–2 tablespoons of water as needed to deglaze the pan.
2
Add the garlic, jackfruit, and spices (from the ground cumin to the ground cinnamon), stirring and cooking for another minute.
3
Add the quinoa, apricots, and vegetable broth. Bring to a boil; then lower the heat to simmer, cover, and cook for 15 minutes. Check and stir once halfway through to make sure it’s not sticking to the bottom of the pot. If it is, stir in ¼–½ cup water.
4
Once the quinoa is tender, remove from heat, toss in the parsley, and taste for optional salt and pepper.
5
Divide the apricot tagine between plates and enjoy!
Chef's Notes
Substitutions In place of apricots try figs or golden raisins.
In place of jackfruit, try mushrooms, tofu, or tempeh.
In place of quinoa try millet, bulgur, or buckwheat groats.
In place of parsley try cilantro.
Preparing the Jackfruit Create pulled jackfruit by pulling fresh or canned young jackfruit into pieces with clean hands.
Storage Store apricot tagine in an airtight container in the refrigerator for up to 5 days.
Ingredients
1medium yellow onion (chopped)
1small fennel bulb (thinly sliced)
4garlic cloves (minced)
14ozpulled young jackfruit (approximately 1 1/4 - 1 1/2 cups; BPA-free canned and drained, or fresh; see Chef’s Notes)
2tspground cumin
1tspground coriander
1tspground turmeric
1tspground ginger
1tsppaprika (regular or smoked)
½tspallspice
¼tspground cinnamon
¾cuporganic quinoa (rinsed well)
½cupdried apricots
3cupsvegetable broth (no or low sodium, preferably homemade)
½cupparsley (chopped)
salt (optional to taste)
ground black pepper (optional to taste)
Directions
1
Heat a large stockpot over medium-high heat. Add the onion and fennel and cook until the onion is translucent, about 2–3 minutes, stirring often. Add 1–2 tablespoons of water as needed to deglaze the pan.
2
Add the garlic, jackfruit, and spices (from the ground cumin to the ground cinnamon), stirring and cooking for another minute.
3
Add the quinoa, apricots, and vegetable broth. Bring to a boil; then lower the heat to simmer, cover, and cook for 15 minutes. Check and stir once halfway through to make sure it’s not sticking to the bottom of the pot. If it is, stir in ¼–½ cup water.
4
Once the quinoa is tender, remove from heat, toss in the parsley, and taste for optional salt and pepper.
5
Divide the apricot tagine between plates and enjoy!
